Fresh Bean and Tomato Salad with Creamy Caesar Vinaigrette

1. 1

   For the vinaigrette: In a skillet over medium-low heat, toast the pine nuts, stirring occasionally, until golden and fragrant, 4 to 5 minutes.

2. 2

   Remove from the heat and set aside.

3. 3

   (Alternatively, place the pine nuts on a baking sheet and toast in a 350-degree oven until golden, 6 to 8 minutes.)

4. 4

   In a blender, combine the mayonnaise, pecorino, toasted pine nuts, lemon juice, Dijon, anchovies, Worcestershire, cayenne and a pinch of salt and pepper.

5. 5

   Blend until smooth.

6. 6

   Set aside.

7. 7

   For the salad: Bring a large pot of salted water to a boil.

8. 8

   Blanch the beans until crisp-tender, 5 to 7 minutes.

9. 9

   With a slotted spoon, remove the beans to a serving plate and add the sliced tomatoes and torn basil.

10. 10

    Drizzle with the vinaigrette, and sprinkle with some pine nuts and the 2 tablespoons pecorino.

11. 11

    Season with salt and pepper.

* Per serving · 4 servings · Values may vary.